Why Butter 101? Because I love butter. So did my grandmother. And her grandmother before her. There is nothing more nourishing on the planet that is so easy to obtain. Since 1926, consumption of butter has dropped precipitously, at the same time cancer and heart disease has soared. It’s not because of butter! Eat more butter my friends!

3. Pour broth or water into pan, around bird. Put turkey in oven and roast, uncovered, for 30 minutes. Reduce heat to 325, baste turkey with pan juices, cover with a foil tent and return to oven. Cook for another 30 minutes. Remove foil, baste again and place foil back on turkey. Cook for 30 more minutes. Remove foil.

4. When turkey has roasted for a total of two hours, insert a meat thermometer straight down into fleshiest part of thigh, where it meets drumstick. Check a second spot, then remove thermometer. (Do not let thermometer touch bone.) Thigh meat should reach no more than 165 degrees. Juices should run clear. (If bird is larger than 14 pounds, keep foil on longer and begin checking meat temperature at two and half hours.) To assure perfectly cooked white and dark meat, you may remove bird when meat thermometer shows thigh temperature at 155, then remove legs and roast them separately for another 15 to 30 minutes, depending on size of bird.

5. When bird has reached desired temperature, remove from oven and let rest for at least 30 minutes, covered in foil and with a damp towel on top of foil, to retain heat and allow juices to return to meat. Remove foil and towel and serve.

Cynthia is a fresh local organic nutrition educator and cookbook author. Shelives with her husband of 25 years, Steve. Shortly before the economical crisishe decided to cut the umbilical paycheck and go free-lance. Their daughterJane, has moved back into the nest with her 5-year-old son Joaquin in tow. Shedoesn't have a job yet but dreams of her band making it big. Or maybe justgetting a catering job. Keeps things lively. Recently Steve's dad, Ward, camefor a visit. He doesn't like to be alone and his wife Doris seems to be on anextended vacation. We're not sure where Steve's friend Darrell lives. At leasthe can fix things.

So without a steady stream of income and more mouths to feed, Cynthia agreed todo a web cooking show in her home. Family life proceeds as usual duringshooting, sometimes Steve, Jane, Ward or Darrell pitch in but mostly theyinterrupt. There's not much money in the mattress (or the 401K) but we'resaving the world, one recipe at a time. And around the house, both the plot andthe sauce thicken.------------------------"This is a really silly, but totally informative cooking show online fromCynthia Lair, the author of a great cookbook, Feeding the Whole Family . "How tocook fresh local organic whole foods despite lifes interruptions " is exactlywhat I need! The short instructional videos are fun (and funny!) and the foodquickly comes together while life happens around Cynthia, her "husband," Steveand their "daughter," Jane. She provides full meal menus on the website, bothmeat and vegetarian options, and I know from her cookbook that they will behealthy AND full of flavor." -from Dawn at The Sustainable Table

Sunday, November 1, 2009

Thank you, Angie (of Angie's Cultured Veggies) for sharing this wonderful website. The first page reads: "Whats4Eats is a celebration of the various cuisines of the world. Cook your favorite ethnic foods with recipes from Algeria to Vietnam. Searchable by cuisine, recipe name, ingredient or method."

Ha, it even has a category for "Comfort Foods". Click this link and have fun, fun, fun.

Dr. Price would have liked this! Here’s the link to the site I told you about. It’s done by a chef that has traveled the world. You can search by region, country, culture, meal time, holiday…you name it! This is an awesome tool for homeschooling - we can make meals to coordinate with our history and geography lessons! There are interesting things to learn and try here no matter what our ages or educational status…

I’m imagining an WAPF chapter international meal party – as long as everyone makes their dishes traditionally nourishing, of course!